酶解法制备啤酒糟抗氧化肽工艺优化  

Optimization of Enzymatic Hydrolysis Preparation of Antioxidant Peptide from the Brewer’s Spent Grains

作　　者：马骏[1] 石晓丹 王家林[1] MA Jun;SHI Xiaodan;WANG Jialin(Qingdao University of Science and Technology,Qingdao 266000,China)

机构地区：[1]青岛科技大学,山东青岛266000

出　　处：《食品科技》2021年第9期73-78,共6页Food Science and Technology

基　　金：国家绿肥产业技术体系项目(CARS-22)。

摘　　要：文章主要优化了啤酒糟蛋白的酶解技术工艺,拓宽了啤酒工业副产物啤酒糟的资源开发应用。以啤酒糟蛋白为底物,酶解产物的水解度和DPPH自由基清除率作为双重指标,从4种蛋白酶中筛选得到碱性蛋白酶为制备啤酒糟蛋白抗氧化肽的最优酶;通过单因素试验和正交优化确定最佳工艺条件为:酶解温度45℃、酶底比5%、酶解时间120 min、pH9.5,该条件水解度为(27.86±0.34)%,DPPH自由基清除率达到(83.25±0.26)%。啤酒糟抗氧化肽具有较高的还原能力和DPPH自由基清除能力,对应的AC_(0.5)值和IC_(50)值分别为2.16 mg/mL和2.43 mg/mL,具有较高的抗氧化活性。Objective was to optimize the enzymatic hydrolysis process of brewer’s spent grains and expand the resource application in the present research.Using brewer’s spent grains protein as substrates,the degree of hydrolysis and DPPH radical scavenging activity of enzymatic hydrolysate were used as the evaluation index,the optimal enzyme for preparing the antioxidant peptides from brewer’s spent grains was determined to be alkaline protease among four kinds of proteinases.Through single factor experiment and orthogonal optimization,optimum process conditions were determined as follows:enzymatic hydrolysis temperature 45℃,E/S 5%,enzymatic hydrolysis time 120 min and pH 9.5.Under these conditions,the protein hydrolysis degree could reach up to(27.86±0.34)%,and DPPH radical scavenging activity was(83.25±0.26)%.BSGPH had good reduction ability and DPPH free radical scavenging ability,the AC_(0.5) value and the IC_(50) value were 2.16 mg/mL and 2.43 mg/mL respectively,it had high antioxidant activity.

关 键 词：啤酒糟蛋白 抗氧化肽 酶解工艺 

分 类 号：TS261.9[轻工技术与工程—发酵工程]